I loved these ever since I was a kid. Well, me and my dad loved all roasted lentils – moong dal, green peas, chickpeas – we love them all. They are additive, and you just can’t stop munching on them. And if the lentils mix came with roasted nuts, then he’d pick them all out first sneakily, hoping none of us would notice. Not a day that goes by that I don’t miss him.
I spotted this recipe on My food story and I just had to make them. In fact I made them twice in one week. Still as addictive as ever. Well, at least I’m not hogging cake. This is much healthier than the things I usually munch on.
The best part about this recipe is that it is flexible to flavour adaptation. If you’re not in the mood for something savoury, toss them with a little honey and cinnamon instead at the end, and you had a sweet, crunchy snack. Healthy, and tasty. Now that’s a combination that rides down the food pipe easy.
First, start off by drying the cooked chickpeas.
Then Drizzle half the oil. Sprinkle salt and stir well to combine.
Bake then season with flavours of your choosing.